The information contained in this publication is true and accurate to the best of our knowledge.

However, since conditions are beyond our control, nothing contained

herein
should be construed as a recommendation, guarantee, or warranty, either expressed or implied by the American Institute of Baking. Neither should the mention of
registered
brand names be construed as an endorsement of that product by the American Institute of Baking. Material contained in this publication copyrighted, 1998, by the
American
Institute of Baking.
Subscriptions can be ordered from the Institute by writing the American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502, or calling 1-800-633-5137,
www.aibonline.org.

ASIAN NOODLE TECHNOLOGY

Guoquan Hou, Ph.D Mark Kruk
Asian Food Specialist
And
Laboratory Manager
Wheat Marketing Center
Portland, OR 97209
INTRODUCTION
Wheat flour noodles are an important part in the
diet of many Asians. It is believed that noodles originated
in China as early as 5000 BC, then spread to
other Asian countries. Today, the amount of flour used
for noodle making in Asia accounts for about 40% of
the total flour consumed. In recent years, Asian noodles
have also become popular in many countries outside of
Asia. This popularity is likely to increase. This bulletin
is written to provide information on formulation,
processing technologies, and other related aspects of
Asian noodles.
ASIAN NOODLES VERSUS PASTA
Asian noodles are different from pasta products in
ingredients used, the processes involved and their
consumption patterns. Pasta is made from semolina
(coarse flour usually milled from durum wheat) and
water, and extruded through a metal die under pressure.
It is a dried product. After cooking, pasta is often eaten
with sauces. Asian noodles are characterized by thin
strips slit from a sheeted dough that has been made
from flour (hard and soft wheats), water and salt—
common salt or alkaline salt. Noodles are often
consumed in soup. Eggs can be added to each product
to give a firmer texture. Asian noodles are sold in many
forms (discussed later).
THE BASICS
Wheat flour is the main ingredient for making
Asian noodles. About three parts of flour are usually
mixed with one part of salt or alkaline salt solution to
form a crumbly dough. The dough is compressed
between a series of rolls to form a dough sheet. The
gluten network is developed during the sheeting process,
contributing to the noodle texture. The sheeted dough
is then slit to produce noodles. The noodles are now ready
for sale, or are further processed to prolong shelf life, to
modify eating characteristics or to facilitate preparation by
the consumer. In the preparation of instant fried noodles,
the steaming process causes the starch to swell and
gelatinize. The addition of alkaline salts (kan sui, a mixture
of sodium and potassium carbonates) in some Chinese type
noodles gives them a yellow color and a firmer, more
elastic texture.
CLASSIFICATION OF ASIAN NOODLES
There is no systematic classification or nomenclature
for Asian noodles; wide differences exist between
countries. There is a need to standardize noodle
nomenclature using a universal classification system.
Classification below is based on the current state of the
knowledge.
Based on Raw Material
Noodles can be made from wheat flour alone or in
combination with buckwheat flour. Wheat flour noodles
include Chinese and Japanese type noodles. There are
many varieties in each noodle type, representing different
formulation, processing and noodle quality characteristics.
Noodles containing buckwheat are also called soba,
meaning buckwheat noodle. These noodles are typically
light brown or gray in color with a unique taste and flavor.
Chinese type noodles are generally made from hard
wheat flours, characterized by bright creamy white or
bright yellow color and firm texture. Japanese noodles are
typically made from soft wheat flour of medium protein
(discussed later). It is desirable to have a creamy white
color and a soft and elastic texture in Japanese noodles.
Editor—Gur Ranhotra Volume XX, Issue 12 December, 1998
ASIAN NOODLE